Introduction: Potluck Spinach Quiche
I have been making this Quiche for years. Everyone asks me to bring my quiche to the potluck and it is usually gone in 15 minutes.
You will need:
12 " frying pan
1 Frozen 9 " deep dish pie shell
1 cube of butter (1/2 cup)
3 cloves garlic finely chopped
1/2 onion chopped
1 package frozen chopped spinach thawed and drained (10 oz.)
1 can mushrooms drained (4.5 oz.)
1 package feta crumbled (tomato basil or herb and garlic or what ever you can find) (6 oz.)
1 package cheddar cheese shredded (8 oz.)
4 eggs beaten
1 cup milk
salt and pepper to taste
Step 1: Cook
Heat oven to 375 degrees.
Remove pie crust from freezer.
In a 12" skillet, melt butter with medium heat.
Sauté garlic and onion until lightly brown. If the onion starts to brown too early, turn the heat down. It should take about 7 minutes.
Add spinach, feta, mushrooms, and 1/2 cup cheddar cheese. Mix well. Season with salt and pepper.
Spoon mixture into pie crust
In a bowl, whisk together milk and eggs.
Pour mixture into pie shell, allowing egg mixture to combine with the spinach mixture.
Step 2: Bake
Bake in the oven for 15 minutes, then sprinkle the rest of the cheddar cheese evenly on top.
Bake for another 35-40 minutes. The pie should be set in the middle.
Remove from the oven and let stand at least 10 minutes before cutting.
The nice thing about this quiche is that you can bake it the night before and put it in the refrigerator.
It actually taste better the next day. Eat it cold or heat and serve. Yum!
Participated in the
Meat Free Meal Challenge